AN APPROACH TO THE CHOICE OF ALTERNATIVES OF THE OPTIMIZED FORMULATIONS

by Musina O.N., Lisin P.A.
Published 2015-11-01

Formation of the texture of fermented milk and cereal product by varying the particle size distribution of cereal compositions

by Pas'ko O. V., Lisin P. A., Tarasova E. Yu.
Published 2016-09-01